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Spring Panzanella with Burrata and Prosciutto
Celebrate the fresh flavors of spring with this vibrant twist on the classic panzanella salad, featuring creamy burrata and savory prosciutto.
Ingredients:
– 8 oz ciabatta bread, cubed
– 2 tbsp olive oil
– 1 cup cherry tomatoes, halved
– 1 cucumber, sliced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh basil leaves, torn
– 8 oz burrata cheese
– 4 oz prosciutto, torn
– Salt and pepper to taste
– Balsamic glaze, for drizzling
Directions:
1. Preheat the oven to 375°F (190°C). Toss the ciabatta cubes with olive oil, salt, and pepper on a baking sheet. Bake for 10-12 minutes until golden and crispy.
2. In a large bowl, combine the toasted ciabatta, cherry tomatoes, cucumber, red onion, and basil leaves. Season with salt and pepper.
3. Tear the burrata over the salad and drape the prosciutto slices on top.
4. Drizzle with balsamic glaze before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh; store leftover salad components separately and assemble before serving.